The dough kneading procedure is adopted twice, that is, the machine is turned off before fermentation, the dough is kneaded again, and the dough is directly fermented after the second kneading.

Precautions:

When mixing flour with 1 water, don't add all the water in the recipe at once. You can leave 10- 15% water first, and then increase it according to the dough hardness.

2 Temperature Because the kneading barrel of the bread machine is wrapped in the middle of the bread machine, with the increase of kneading time, the temperature in the bread machine will gradually increase, leading to the increase of dough temperature, which will become wet and sticky during kneading, thus affecting the quality of bread. When kneading dough, you can open the lid of the bread machine to reduce heat dissipation, or you can refrigerate the liquid (water, milk, egg liquid ...) to knead the dough in advance, and the frozen liquid can also adjust the temperature of the dough. Especially in this hot summer, the temperature of the bread machine is easy to rise. When kneading dough, you can move the toaster to an air-conditioned room, or turn on the fan to cool the toaster.

Bread flour should use high-gluten flour specially used for baking. There are many high-gluten flours on the market that are not specially used for baking, and the gluten content is not enough, which directly leads to the lack of softness of bread. I often use "Golden Elephant High Gluten Powder".

4 Don't directly contact sugar and salt when mixing yeast, which will lead to dehydration and inactivation of yeast. If the dough is kneaded with ice water, the yeast should not directly contact the ice water, because ice water will make the yeast lose or reduce its activity.

The first fermentation temperature should be about 28-30℃ and the fermentation time should be 60-80 minutes until the dough is hungry to 2-2.5 times its original volume. Intermediate fermentation (relaxation) can make dough more malleable and is beneficial to dough forming, and the time is generally 10-20 minutes. The secondary fermentation (final fermentation) temperature is about 35-40 degrees, and the fermentation time is 30-60 minutes, which cannot exceed 60 minutes, and the fermentation is about twice as large. If you use toast, ferment it until the mold is 8 minutes full. It can be determined by the dough.